Why settle for dry turkey and fruitcake when you can eat West African groundnut turkey stew and Fergus Henderson's baked apples with mincemeat?
In this dessert recipe from nose-to-tail eating don Fergus Henderson, apples get a festive twist.
Welcome back to Last Call, where we visit watering holes to collect life advice from their trusty barkeepers. In a special MUNCHIES Guide to British Food edition, we meet 70-year-old Sandra Esquilant at London's Golden Heart pub.
According to Fergus Henderson, you just need two ingredients and some ice. It's magic.
British summertime eating doesn’t have to mean sausages burnt to charcoal by someone’s novelty apron-wearing dad. We asked our favourite chefs for their go-to barbecue dishes.
Despite growing up with Irish home cooking, chef Ruairidh Summers never thought he’d open an Irish restaurant—least of all one that serves crubbeens (deep-fried pig trotters.)
Chef Farokh Talati’s day job is at legendary nose-to-tail restaurant St. John, but every month or so he takes over a Soho patisserie to cook the food of his Parsi heritage.
We joined Portugal-born Chiltern Firehouse chef Nuno Mendes as he prepared a dinner inspired by Fergus Henderson’s iconic Nose to Tail Eating: A Kind of British Cooking book.